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Hello from Texas (via West Virginia and Illinois)

post #1 of 11
Thread Starter 

Hello fellow smokers!  I'm Jim and we live in Terrell, TX right now.  Just retired and ready to do some serious smoking.  I have a Brinkman smoker and a Weber Smokey Mountain 22.5.  I've cooked up to 7 briskets at a time using both smokers.  Pecan wood is my favorite but when I make a trip back to Illinois to visit, I ALWAYS bring a pick-up load of wild black cherry wood back with me.


My wife and I plan on traveling a lot and the Weber breaks down and stows nicely in the pick-up.  I put casters on the legs to assist in comfortably moving it around.  Also added a couple more handles and used hi-temp sealing tape to make it even more efficient.


Looking forward to discussing rubs/mop recipes.  I do love ABT's as well and always looking for filling recipes.


This is an awesome website and I am looking forward to sharing as well.



post #2 of 11
Nice to meet you Jim! Sounds like you've got quite the adventure always ahead of you! Look forward to hearing more from you.

Seth ( a fellow 'eer)

post #3 of 11
Thread Starter 

Thanks, Seth!  Glad to make the connection.


Graduated high school in Illinois in 1964, moved to Beckley, WV and graduated WVU in 1967 (went all year round), joined the Navy (Navy Air), did my 6 and went back to WV to work for Volkswagen of America in So. Charleston, WV and lived in Pinch (Elkview area), WV until we were transferred to the VW Climate Control facility in Ft. Worth, TX in 1986.


Sure miss the Mountain State but the jobs just weren't there at that time.


Family is scattered all over from Decatur, TX to Paris, IL to Hurricane, WV to Washington DC and Cary, NC to New Smyrna Beach/Edgewater, FL and back to TX (New Braunfels).



post #4 of 11
Hello I love pecan and black cherry for smoking wood as well. I like to mix them together as well as apple gets a nice blend.
post #5 of 11
Thread Starter 

Hello, radsmoke74 - great idea!  I never tried blending the two but I sure will now!  Guess that means I'll have to get another smoker - one to do pecan, one to do black cherry and one to do the blend - just to compare.





post #6 of 11

Welcome to the forums, Jim  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  


Enjoy your retirement!


post #7 of 11
Thread Starter 

Heh-he....one week into retirement and I just joined Hog Heaven (SMF) - can't beat that with a stick, Red!  Thanks.

post #8 of 11

Welcome from Canada, Jim.


I have only been smoking for a year and I look forward to learning from your posts.



post #9 of 11

welcome1.gifto SMF!  We are so glad you joined us! 


We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!


If you need any help roaming around the forums....just holler!  Happy to help out!



post #10 of 11
Hi Jim! welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
post #11 of 11

texas.gifHello, and Welcome from East Texas. This is a great site, lots of good information and great people.




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